Name: Lemon garlic shrimp pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 12 oz dry spaghetti; 1 lb raw large shrimp, thawed, peeled, deveined and patted dry; 2 tbsp olive oil; 2 tbsp unsalted butter; 4 cloves garlic, finely minced; ½ cup low-sodium chicken or vegetable broth; 2 tbsp lemon juice; ½ tsp fine salt; ¼ tsp ground black pepper; ¼ cup fresh parsley, washed and chopped

Let’s get cooking

One step at a time.

0 of 4 steps complete

01Cook the spaghettiBoil a large pot of water. Cook spaghetti according to its package until just tender. Reserve 1 cup (240 mL) cooking water, then drain.
02Cook the shrimp brieflyWhile the pasta cooks, heat oil in the skillet over medium-high heat. Add shrimp, salt and pepper in one layer; cook about 2 minutes per side, until the flesh is pearly and opaque throughout. Transfer to a clean plate. Work in batches if needed.
03Make a light pan sauceLower the heat to medium-low. Melt butter and stir in garlic for 30 seconds. Add broth and simmer for 2 minutes, scraping up the browned bits. Stir in lemon juice.
04Bring the pasta and sauce togetherAdd spaghetti and ¼ cup (60 mL) reserved cooking water to the skillet. Toss until coated, then return shrimp and add parsley. Heat briefly; add more pasta water a spoonful at a time if needed. Serve promptly.

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A few useful notes

The referenced recipes offer several sauce styles. This version uses broth, lemon and pasta water, without wine or cream.

Remove the shrimp while making the sauce so they do not stay on the heat for the entire pasta cooking time.

Metric cup and spoon amounts are rounded volumes, not gram weights. Can sizes refer to unopened contents; drain and rinse where directed.

Lemon garlic shrimp pasta

A little prep first.

One step at a time.

A few useful notes

Researched, with credit.